FRESH SALMON TARTARE
Steps:
- Cut the fresh salmon and the smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt, and pepper. Mix well, cover with plastic wrap, and refrigerate for a few hours for the salmon to marinate.
- When ready to serve, toast the bread and taste the salmon for seasonings. Serve the tartare with triangles of the toast.
SALMON TARTARE
A beautifully simple preparation of raw fish that is a celebration of freshness. The thing I love about this dish is the magic worked by the lemon juice. As well as imparting sharp fresh flavor, the acid in the lemon juice affects the protein in the fish, causing a cooked texture on the surface of the meat whilst leaving the centre rare and soft. Serve with buttered crusty brown toast.
Provided by grubdaily
Categories Appetizers and Snacks Seafood
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.
Nutrition Facts : Calories 132.5 calories, Carbohydrate 0.6 g, Cholesterol 41.9 mg, Fat 7.7 g, Fiber 0.1 g, Protein 14.3 g, SaturatedFat 1.6 g, Sodium 227.1 mg, Sugar 0.1 g
RADISH AND SMOKED SALMON TART
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Roll out the puff pastry into an 11-inch square on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Beat the egg with a splash of heavy cream. Brush a 1-inch border of the egg wash around the edges of the dough, then fold in each about 1/2 inch to make a thin border and press to seal. Prick the center of the dough all over with a fork, then brush all over with the egg wash.
- Bake the dough until crisp and golden brown, about 25 minutes. Prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten, if necessary. Remove to a rack and let cool.
- Meanwhile, soak the sliced radishes in a large bowl of ice water until crisp and just starting to curl, about 15 minutes; drain and pat dry with paper towels.
- Mix the garlic-herb cheese spread and heavy cream in a medium bowl until smooth. Whisk the vinegar, tarragon, parsley and a pinch of kosher salt in a large bowl. Add the radishes and smoked salmon and toss to coat.
- Spread the cheese mixture on the cooled crust, then pile the radishes and smoked salmon on top. Sprinkle with flaky sea salt.
SMOKED SALMON TARTLETS
Smoked salmon, chives, and cream cheese stand out in these mini tartlets that almost taste like a cheesecake! Perfect to serve as an appetizer alongside your favorite drink.
Provided by Gitano
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
- Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.
Nutrition Facts : Calories 894.1 calories, Carbohydrate 114.5 g, Cholesterol 19 mg, Fat 44.4 g, Protein 11 g, SaturatedFat 12.4 g, Sodium 674.6 mg, Sugar 30.7 g
SALMON ASPARAGUS TART
One summer, I worked at a small fishing inn at River's Inlet on the coast of British Columbia, where lucky fishermen sometimes caught 60-pound spring salmon! This is a nice alternative for fixing canned salmon. It also makes excellent use of fresh asparagus. -Abby Crawford Corvallis, Oregon
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender. Drain and set aside. In a skillet, saute onion and red pepper in butter until tender; set aside., In a large bowl, combine the cream cheese, mayonnaise, flour, eggs, cream, dill, basil and pepper until blended. Fold in the salmon, asparagus, onion mixture and Swiss cheese. Transfer to a greased 9-in. pie plate. Sprinkle with Parmesan cheese. Bake at 350° for 35 minutes or until a knife inserted in the center comes out clean.
Nutrition Facts : Calories 557 calories, Fat 44g fat (18g saturated fat), Cholesterol 184mg cholesterol, Sodium 730mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 31g protein.
SALMON & SPINACH TART
A light lunch or dinner party starter of puff pastry topped with mustard crème fraîche, flaked salmon fillets, and baby spinach
Provided by Chelsie Collins
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and line a large baking sheet with baking parchment. Unroll the pastry sheet and score a border about 1cm from the edge. Prick the middle area with a fork all over and glaze the border with the egg yolk. Bake the pastry for 15 mins until puffed up and almost cooked.
- Meanwhile, put the salmon fillets in a microwaveable dish and cover with cling film. Cook in the microwave on High for 2 mins until just cooked. Set aside to cool for 1-2 mins, then flake into chunky pieces. Mix the crème fraîche with the mustard in a small bowl and season.
- Take the pastry out of the oven and flatten the middle area with the back of a spoon. Cover the base with the crème fraîche sauce, then scatter the spinach and salmon flakes over. Bake in the oven for a further 5 mins or until the pastry is cooked and golden. Serve with dressed mixed leaves.
Nutrition Facts : Calories 486 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1 milligram of sodium
SALMON TARTARE
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Provided by Bon Appétit Test Kitchen
Categories Fish Appetizer Valentine's Day Quick & Easy Oscars Mother's Day Lime Salmon Healthy Raw Chive Jalapeño Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place salmon on a plate; freeze until well chilled, about 20 minutes.
- Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.
SMOKED SALMON TART FOR A CROWD
This is an easy but elegant cocktail snack to serve year round, but it's especially nice during the holiday season as a reward for bearing up with frigid winter weather. Essentially, it's a large buttery cracker, garnished with smoked salmon and cut up like a pizza. The pastry rounds may be baked ahead and left at room temperature. Assembling one tart at a time is the best way to keep everything looking and tasting freshly made. The recipe makes four 8-inch tarts; if you need less, consider making a half batch or freezing some of the dough for future use.
Provided by David Tanis
Categories appetizer
Time 1h30m
Yield 4 tarts, each serving 2 to 4 people
Number Of Ingredients 16
Steps:
- Make the pastry: Put flour, baking powder and 1/2 teaspoon salt in the bowl of a food processor. Pulse briefly, then add butter all at once and whir until mixture resembles wet sand. Add egg and continue just until dough comes together. (Alternatively, cut butter into dry ingredients in a mixing bowl and mix by hand.) Knead dough lightly on counter-top, then divide into four pieces and form each into a ball. Wrap with plastic film and flatten to 1-inch-thick disks. Refrigerate for at least 1 hour.
- Make the horseradish cream: Mix together crème fraîche, horseradish, mustard and lemon zest. Season generously with salt and pepper, then keep cool. (If cream firms upon standing, beat with a fork.)
- Heat oven to 400 degrees. Put onion in a small bowl and season with salt and pepper. Add olive oil and mix to coat. Roll out each piece of dough to an 8-inch-diameter circle. Place the pastry disks on parchment-lined baking sheets. Sprinkle onion slices over each round.
- Bake tart rounds for 6 to 7 minutes, until pastry is lightly browned and puffed, and onions are starting to brown. (Turn pans halfway through for even browning.) Let cool for a minute or two.
- Put pastry on a cutting board. Cut into 6 or 8 wedges. Spoon some horseradish cream onto each wedge. Tear salmon slices into wide ribbons and lay them over the cream. (Use 1 ounce salmon per tart.) Top each wedge with a tiny spoonful of roe, if using, and sprinkle with chives and tarragon. Serve directly from the board.
Nutrition Facts : @context http, Calories 693, UnsaturatedFat 14 grams, Carbohydrate 69 grams, Fat 39 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 22 grams, Sodium 675 milligrams, Sugar 6 grams, TransFat 1 gram
SALMON TARTLETS
I like to serve these bite-size snacks as the first course of an Easter or Christmas brunch. The lemon herb sauce nicely complements the salmon filling.
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 2 dozen.
Number Of Ingredients 22
Steps:
- In a small bowl, beat the butter, cream cheese and flour until smooth. Press onto the bottom and up the sides of greased miniature muffin cups. , In a large bowl, combine the eggs, milk, butter and lemon juice. Stir in the bread crumbs, parsley, sage, salt and pepper; mix well. Add the salmon, celery onion. Spoon into prepared crusts., Bake at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. In a small bowl, combine the sauce ingredients. Serve with tartlets.
Nutrition Facts : Calories 476 calories, Fat 38g fat (17g saturated fat), Cholesterol 121mg cholesterol, Sodium 641mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
SMOKED SALMON TART
This is an elegant tart, suitable for a special brunch or dinner.Serve with a side salad dressed with oil and lemon juice and buttery croissants.Originally from a May 1980 issue of Bon Apetit featuring savort tarts.
Provided by Leslie in Texas
Categories Breakfast
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Brush pastry with egg white and bake for 5 minutes; let cool slightly.
- Preheat oven to 450 degrees.
- Distribute salmon over bottom of pastry and sprinkle with cheese.
- Beat all remaining ingredients together except garnish and pour over cheese.
- Bake 15 minutes.
- Reduce oven temperature to 350 degrees and continue baking until top is golden, about 15 minutes.
- Garnish with caviar, if desired, and serve.
Nutrition Facts : Calories 388.4, Fat 26.1, SaturatedFat 10.8, Cholesterol 184.9, Sodium 763.9, Carbohydrate 17.8, Fiber 0.5, Sugar 0.7, Protein 20
SALMON, DILL & POTATO TART
This delicious smoked salmon tart makes a light alternative for lunch
Provided by Mary Cadogan
Categories Lunch, Main course
Time 1h5m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry and line a shallow 28cm flan tin. Trim off the edges, then line with baking paper and beans. Put on a baking sheet, bake for 10 mins. Remove the paper and beans, then bake for 5 mins more.
- Cook the potatoes in boiling salted water for 6-8 mins until tender, then drain. Beat together the cream, eggs, dill, lime zest, salt and pepper. Scatter half the potatoes over the bottom of the pastry case, then put half the salmon strips in the gaps. Pour over half the egg mix, then arrange the remaining potatoes over the salmon pieces and put the remaining salmon in the gaps between. Pour over the rest of the egg mix.
- Bake for 25 mins until the top is lightly coloured and firm to the touch. Cool for 10 mins before removing from the tin, then serve warm or at room temperature sprinkled with extra dill.
Nutrition Facts : Calories 327 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.67 milligram of sodium
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SAVOURY SALMON TART RECIPE | YOUR ULTIMATE MENU
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Estimated Reading Time 3 mins
- Preheat oven to 190ºC (375ºF) fan bake. Get pastry out of the freezer to defrost. Grease a 23cm (9 inch) round tart or quiche tin with the olive oil.
- MAKE TARTFinely dice capsicum and red onion. Drain the salmon and remove any large bones.
- Line the tart tin with defrosted pastry sheets. You might need to cut the sheets and press together to line the tin fully (save any scraps for decorating the top). Place a sheet of baking paper on top of the pastry and fill with baking beans or rice. For an easy option, just place the base of a springform cake tin on top instead - this seems to work fine! Bake for 10 minutes, until golden around the edges.
- Meanwhile, whisk together five of the eggs, milk, sour cream and mustard. Stir in capsicum, onion, salmon, 3/4 cup of cheese, capers (if using), salt and pepper.
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- To make the crust: Place all of the ingredients except the vinegar in the bowl of a food processor. Pulse until the mixture looks like coarse meal. Add the vinegar and process until the mixture comes together.
- Turn the dough out onto a lightly floured work surface and fold it over on itself once or twice. Roll it into a 5" x 16" rectangle. Tuck the dough into a 4" x 14" tart pan with a removable bottom, pressing it into the corners and up the sides. Run a rolling pin across the top to trim the dough.
- Prick the crust all over with a fork, line it with foil or parchment, and fill with pie weights. Place the tart pan on a baking sheet and bake the crust for 12 to 15 minutes. Remove from the oven, remove the liner and weights, and return to the oven for 10 to 14 minutes, until the crust is golden brown all over. Remove from the oven and let cool to room temperature.
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